Here are 10 ways to use tahini in vegan and gluten free recipes, both sweet and savoury! If you’ve never tried tahini before, it”s a seed butter made of ground sesame seeds (think peanut butter, but made of sesame seeds) commonly used in Middle Eastern and Eastern Mediterranean cuisines. It has a buttery, rich flavour with a bit of of a natural bitterness to it, and is used to make things like hummus, dressings and sweet treats like halva.
Tahini is surprisingly high in fiber and protein, and is an incredible source of healthy fats. It’s also rich in copper and selenium, two essential minerals. Just one tablespoon of tahini contains roughly 3 grams of protein and 2 grams of fiber–it’s packed with the good stuff my friends. I love using tahini as a healthy source of fat, and often use it as a processed oil replacement. As a bonus, if you’re allergic to nuts, it’s a great substitute in recipes and dressings!
The first time I tried tahini, I wasn’t a huge fan of the flavour alone. I then realized it’s typically combined with other ingredients, did some experimenting in the kitchen and realized I actually DO love it. It’s incredible, and adds such a depth of flavour to sauces and dressings, when combined with other spices. It also works so well when combined with sweet ingredients, and balances out sweetness with its rich, nutty flavour. So, if you’ve tried tahini before and didn’t like it, please give it a second shot and try it in one of these 10 ways to use tahini! All the recipes I’m sharing below are vegan, gluten free, refined sugar free and oil free.
P.S. In case you’re wondering what brand of tahini I use, I typically like to use a tahini made with only one ingredient: sesame seeds. You can find tahini at an affordable price at Trader Joes and on Brandless, but I also love to use this brand of tahini, which is extra extra smooth. You can also make your own at home if you’d like!
A community fave among Veggiekins readers. This recipe is about 2 years old now, but is a tried and true dressing made with tahini that I still reach for at least 1-2 times a week. Get the creaminess of a caesar salad, minus the dairy!
An old childhood favourite, re-created. Instead of using a processed vegan butter or coconut oil, this recipe leans on tahini to create a cheezy-ness pared with nutritional yeast and spices. Make this for a delicious and nutritious snack.
This was one of the first ever recipes I shared on the blog (as you may be able to tell by this photo situation, ha!). It was also one of the first recipe experiments that lead me to discover how delicious tahini in a sweet recipe was. It’s a staple cookie recipe that I now use as a base to create fun animal shaped cookies. See examples below!
Basically, my maple tahini cookie recipe, repurposed and MUCH cuter. Play around with these two fun cookie recipes, guaranteed to make you smile.
One more twist on that maple tahini cookie goodness! Cacao powder added in makes the perfect chocolate cookie, whether you like a crispy crunchy cookie or a chewy soft one. Great for the holidays and makes a perfect cutout dough too.
To this date, still the only burger recipe live on the blog. Miso and tahini make a dreamy combination, and give this burger so much richness and umami, sans meat. Try this if you’re looking for a vegan burger packed with flavour.
Hummus is a classic way to use tahini! Spice it up with a little pink and extra nutrients by adding beets. Makes for a great spread on sandwiches, dip for crackers or crudité and is great for entertaining. Delicious, earthy and beautiful!
Tempeh coated in a flavourful batter with a tahini base, and crusted with high protein, gluten free bread crumb alternative. This is a great way to satisfy cravings for childhood favourites in a healthy and nutritious way.
Haven’t tried an avocado fry yet? Let’s change that. Inspired by the trendy side dish and appetizer, these avocado fries are battered and baked, so you can get your healthy fats in the good way!
Otherwise known as my best-o pesto sauce. Great for pasta, for dipping into or for making salads with. It’s made with a handful of whole food plant based ingredients and is completely nut free and oil free too. Delish.
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BY Remy • August 7, 2019
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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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